June 3, 2010

Swiss Chard Quiche

My trip to Central America has been significantly delayed due to the eruption of the volcano Pacaya in Guatemala, as well as tropical storm Agatha, so I've been hanging out in Baltimore for a bit longer than I originally planned. Check out the sinkhole caused by the storm in Guatemala City:


Luckily, I anticipate spending most of my time in Guatemala in the city of Antigua, which is (so far) sinkhole-free. Since I've had a longer stay in Baltimore, I've had more time to cook, and I have successfully converted my family to liking swiss chard. Last night, I made an onion-chard quiche for dinner; I'm a big fan of quiches because they're easy and easily customizable. Quiche also seems appropriate at any time of day; it's not at all like eating a hamburger at 9 am, which always feels weird to me. If you eat a quiche at 9 am, it feels like breakfast. If you eat it at 7 pm, it feels like dinner.

Swiss Chard Quiche

3 eggs
1 (to 1.5) cups of grated cheese (I used a mix of cheddar and some weird artisanal sundried tomato cheese I found in the fridge)
1 cup milk
3/4 bunch of swiss chard, chopped
3/4 onion, chopped
1 pie crust
couple tablespoons of olive oil
splash of lemon juice
salt and pepper to taste

1. Finely chop the onion and cut the stems off of the chard. Saute in the oil until soft, 5-7 minutes or so.
2. Roughly chop the chard into bite size pieces, add to the pan.
3. Add a splash of lemon juice, cook until chard is fully wilted; it will become much smaller and a much darker green. I added salt, pepper, and garlic powder here, as well.
4. As the chard wilts, blend the milk, eggs and cheese together in a bowl.
5. When the chard is done, stir it into the eggs mixture.
6. Pour mixture into pie crust.
7. Bake at 375 for 35-40 minutes.

8. Let the quiche sit a few minutes before cutting.

We ate the quiche with a tomato, avocado and parmesan salad. This recipe could easily be modified by using spinach in place of chard, leeks in place of onions, adding green onions on top, adding fresh basil, adding tomato, adding green peppers, adding cooked bacon, adding broccoli, you get the picture. Basically, you can modify this recipe to suit your particular tastebuds, using any vegetables you want; just saute them a little before you add them to the egg mixture. I should add I've made basically the exact same quiche without a crust, so if you don't have a pie crust or just want a lighter version of the recipe, it's just as good without. This quiche tastes even better the next day, especially for breakfast.

1 comment:

  1. I've been worrying about you falling into a sinkhole. Ha. The quiche looks good, but I can't eat eggs! I think I might try it with egg substitute because the Farmer's Market here is abundant with chard.


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